A few birthdays ago, my friend Adel took me out to a lovely dinner at one of the new restaurants at the Americana at Brand. We ordered asparagus as an appetizer. Boy, what a surprise that was. Those asparagus were dripping in melted butter and Parmesan, and just delicious. I wanted to make them at home.
I had forgotten about them until I saw something similar on Pinterest, and pinned them to my Recipes I Gotta Try board. When I looked at the recipe, I knew that I could improve it, and I did.
The original recipe calls for and egg wash and a dip in flour, then dipping in cheese and Panko bread crumbs. I’m sure they are delicious, but asparagus CRIES out for butter. Butter also makes an excellent coating to which a variety of things will cling, so I decided to forgo the egg and flour, and go with butter.
These asparagus spears were supreme, and that is why they are called Supreme Asparagus Fries. My recipe is for 6 spears per person, but if you have asparagus lovers, you might want to increase the recipe.
Whilst at the local grocery store this morning trying to figure out what I was going to make with the defrosted chicken in my refrigerator, I came across some lovely large mushrooms, perfect for stuffing. I don’t know about you, but I love mushrooms, and stuffed ones even more.
The Braised Chicken with Onions and Mushrooms that I am making for dinner also calls for bacon, so it was just a matter of cooking off a bit more to add to my stuffing. You will love the way these taste, I had fun eating the little bit of stuffing that was left in the bowl!
I have a wonderful friend, Nancy, who makes the best chicken, Garlic Parmesan Crusted Chicken. Nancy was a Pan Am stewardess, so you know that chicken had to be good. Now, Nancy is a member of Kiwanis. As part of her volunteer work with Kiwanis, she invited my son to help her be Guest Chef at Ascencia. My son was too interested in playing with the other children who had also been invited to help her. I don’t think the kids did much helping, they just did a lot of playing.
She made this moist, crusty chicken that everyone loved. I got to be on the clean up team, but I’m not a forensic chef, so I didn’t know quite how she made it. None of those children made any notes on how she prepared that chicken, either.
Nancy’s Recipe for Garlic Parmesan Crusted Chicken
Well, I saw Nancy a few days ago, and she wrote the recipe down for me. I asked her if it had bread crumbs, and she said no. Well, I decided to change the recipe, just a bit and add Panko bread crumbs. I like Panko bread crumbs because they stay nice and crisp, and they have very little flavor of their own.
My local corner store had some lovely fingerling potatoes at the counter when I was checking out a few days ago, and I picked some up. Potatoes go very well chicken, and these little ones will be done at the same time the chicken will be done. Tonight, when I was washing them, I noticed one of them had grown a few eyes. I put it back in the bag and put it in the dry goods drawer. It will be going out and living in the Apartment Vegetable Garden when its roots get a little longer.
We are very lucky living in Glendale, where there is a wonderful bakery that makes the best breads, including a Ciabatta bread. When I picked Spane up this afternoon, and needed some things at the store, I passed by the bread aisle and couldn’t help smelling the fresh bread.
This bread was pillow soft with a crisp crust very reminiscent of the true Ciabatta bread found in the Lake Como region of Italy. It is nothing like the stuff that comes from mass bakeries.
Well, the good folks at Ascencia have asked me to make Mother’s Day breakfast – for 40. Of those 40, there are several mothers, and I’m going to make this breakfast special for them. Of course, I have to have the breakfast ready at 6:00am, and that is going to be eye-opening, to say the least.
Update – Thanks to my friend, Shem of Kobelin by Shem for taking great photos of the food. She even made me look good!
Again, just as on the 1st of the New Year, when I made Ascencia Salad, there was no guest chef, and The Good Plate again came to the rescue. When I looked for what was on hand, there was still a lot of pasta in the pantry, so I made my list to make Pasta Carbonara. I wanted everyone to have a well balanced meal, so the green choice was brocolli instead of salad.
Luckily, there were two large bags of French rolls, perfect for my Garlic Cheese Rolls. We also had a wonderful salad of peas, pepper jack and celery made by guest chef Jerome. A good and healthy time was had by all.